Gobi Paratha / Masala Cauliflower FlatBread
A Paratha is a flatbread that originated in the Indian subcontinent, prevalent throughout the areas of India, Sri Lanka, Pakistan, Nepal, and Bangladesh where wheat is the traditional staple. Paratha is an amalgamation of the words 'Parat' and 'Atta', which literally means layers of cooked dough. Cauliflower is easily available in the winter season with a new flavor. The Paratha made with the Gobi melts in the mouth. Let's move to the recipe - Ingredients - 1. Grated cauliflower - 1 cup 2. Whole Jeera - 1 Tbs 3. Roasted Jeera Powder - 1 Tbs 4. Roasted Chili Powder - Half Tbs 5. Chaat Masala - 1 Tbs 6. Chopped Coriander leaves - 2 Tbs 7. Mustard oil - 2Tbs 8. Turmeric Powder - 1 Tbs 9. Salt As Per Taste For Dough - 1. Wheat Flour - 1 Cup 2. Ajwain - Half Tbs 3. Black Jeera - Half Tbs 4. Oil - 5 Large Tbs 5. Salt - As Per Taste Recipe - For Masala Gobi Stuffing 1. Heat a Pan and add Mustard oil. Once it is hot enough,